文章名稱引用次數

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• Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products34
• Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage29
• Perceived naturalness and evoked disgust influence acceptance of cultured meat28
• Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation27
• Natural antioxidants used in meat products: A brief review26
• Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages25
• Rabbit meat production and consumption: State of knowledge and future perspectives25
• Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile24
• The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative23